Pork and Bramley Apple Sausage Roll
By Bramley Apple Information ServiceThe addition of native Bramley apples makes for a delicious twist on this British classic.Time and servings
Total time
Prep time
Cooking time
Ingredients
5 total- 450 g of good quality sausages, skinned
- 225 g of bramley apples, peeled, cored and chopped
- 2 tablespoons of snipped fresh sage or 2 tsp dried sage flour for dusting
- 375 g of pack ready rolled puff pastry
- 1 beaten egg to glaze
Method
4 stepsStep 1
Preheat the oven to 220oC/Fan 200oC/425oF/Gas Mark 7.
Step 2
Mix the sausagemeat with the apples and sage. Season with ground black pepper.
Step 3
Unroll the pastry and place on a large baking sheet. Lay the sausage mixture down the centre of the pastry, shaping it into a fat sausage. Use a knife to make 1¼cm / ½in wide and 5cm / 2in long cuts at 45o angle, down either side of the sausage.
Step 4
Brush the edges with beaten egg, fold the two ends of pastry over the sausage then weave the cut edges together, overlapping each side to make a plaited pattern. Brush with more egg and bake for 25 minutes or until golden and crisp. Cool for 5 minutess on the baking sheet before transferring to a serving plate. Serve warm or cold in slices.